Gyro-Inspired Lamb Bowl

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Gyro-Inspired Lamb Bowl

While lamb is often a centerpiece for spring occasions, here's a simple way to enjoy it year-round. Made with generously spiced, sustainably raised ground lamb, served over rice, this recipe is quick to prepare and full of rich flavor — ideal for those who may be new to lamb.

Ingredients

  • 1 lb. ground lamb
  • 1 large onion (1 ½ cups), chopped
  • 3 cloves garlic, chopped
  • 1 small zucchini (about 1 cup), grated
  • 1 Tablespoon olive oil
  • 1 ½ teaspoons kosher salt, divided
  • Fresh cracked pepper, to taste
  • 2 teaspoons dried oregano
  • ½ teaspoon fennel seeds
  • ¼ teaspoon red chili flakes, optional
  • 1 English or 2 Persian cucumbers, sliced
  • 8-10 mini sweet peppers, cut in rings
  • ½ small (about ⅓ cup) red onion, thinly sliced
  • 5-6 cups cooked brown rice
  • 4 handfuls of Romaine lettuce
  • Sunflower seeds, to taste
  • Lemon wedges, for serving, if desired

SAUCE

  • 1 cup plain whole milk Greek yogurt
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons fresh chives, chopped
  • 1 Tablespoon fresh dill, chopped
  • 1 small shallot, minced
  • 1 small garlic clove, minced
  • ½ teaspoon kosher salt
  • Freshly ground black pepper

Instructions

First, make the sauce by stirring all of the ingredients together in a small bowl, then set aside. You can also make it ahead of time and refrigerate so the flavors have time to marry.

Preheat a large skillet over medium-high heat. Add the lamb and ½ teaspoon salt and brown the meat, breaking up into small pieces until completely cooked, about 10 minutes. Use a fine mesh strainer, drain and set aside.

To the same pan over medium-high heat add the oil and onions, sprinkle with ½ teaspoon of the salt, and sauté for 6-8 minutes until translucent and starting to turn golden. Add the garlic, zucchini, oregano, fennel seeds, chili flakes if using, ½ teaspoon salt, and pepper. Toss to combine.

Add the lamb back to the pan and sauté, stirring occasionally, for another 5 minutes.

Meanwhile, cook the rice according to the package directions. Divide the rice into 4 shallow bowls and add a handful of lettuce, cucumbers, sweet peppers, and red onion to each. Top with the lamb mixture and yogurt sauce, sprinkle with sunflower seeds, garnish with a lemon wedge if desired, and serve.

Notes

In lieu of the ground lamb you can also use Lakewinds' gyro meat, housemade on site using local, sustainably raised Lamb Shoppe lamb.